Welcome to the Crows Nest Hotel, an institution on the lower NorthShore for nearly 80 years. “The Crowie” as it is affectionately referred to, caters to a diverse clientele base and is renowned for it’s sensational entertainment offering, whether it be our famous Friday and Saturday Night bands, its Mega Badge Draw every Wednesday, or more simply our sensational Junction Bar… we have something for everyone!

Bah!BQ is your hot new destination that delivers style, quality and great value. Our highly qualified chefs will be dishing up a Brazilian tasting menu fused with South American and Australian influences that can either be individually savoured or shared with a group of friends. Alongside the menu there is a carefully selected carte of wine, beer and seasonal cocktails. Whether you are having a meal with friends, family or entertaining clients Bah!BQ will cater to your needs delivering professional service within its spacious yet buzzing dining room.

Since opening almost 2 years ago, we have established ourselves as one of the must dine small Crows Nest restaurant, North shore restaurant, Tapas & Spanish restaurants in Sydney. We have been overwhelmed by the support & enthusiasm from our customers. Showcasing the food that comes from your heart is a very personal thing.... the greatest reward you can receive is to have people appreciate it & become obsessed with it like us. Our cuisine at various restaurants (Crows Nest restaurant, North shore restaurant, Tapas & Spanish restaurants in Sydney) is rustic at heart, elegantly presented with every ingredient made onsite or imported. We specialize in classic French and Spanish restaurant with our paella being one of most popular dishes.

We also provide corporate catering, office catering, private catering, wedding catering or any party you can imagine. Our catering is based on the same style as our Spanish Tapas restaurant, so that you may enjoy restaurant quality food for your event catering. We also hold cooking classes once a month to share our secrets & passion.

Crows Nest, one of Sydney's famous towns for delicious food. Now has overwhelmed with over 10 Japanese restaurants owned by Japanese. In there you'll find "Ju-Rin", who are known for the exquisite taste and excellence services.

Due to notorious numbers of reservations and popularity, the owner has opened it's second store to cope with high demands from locals and food lovers all over Sydney since last december 2010.

I Love Pho was created with the passion to serve authentic Vietnamese cuisines. Our menu includes many popular local dishes from Northern to Southern Vietnam. Our dishes are healthy and tasty to the palette, served with abundance of herbs and salad accompanying main dishes.

Herbs such as Vietnamese coriander, mint, chilies, perilla are eaten in order of preference and add uniqueness to the food experience. And most important ingredient to the Vietnamese cuisine is the fish sauce which is liberally used in many dishes.

The Tall Lemongrass offers an array of modern thai dishes, as well as the famed unique modern trademark dishes, such as the Yum Aubergine Stack and Zucchini Flower with Red Rosso. Within it’s first year of service, Mosman Daily named the restaurant to having Sydney’s best pad thai, all to be enjoyed in a relaxed and casual dining scene with vibrant red and fuchsia cushioned threaded chairs to rusty orange hand craved wall features.

In November 2011, Harry opened a second Bay Tinh restaurant in Crow Nest. New to the Crows Nest restaurant is the wine bar.

Harry's philosophy is to provide a quality, affordable meal in an informal family and friendly atmosphere. You should be able to take a break from cooking without breaking the family budget. You will note that there is no surcharge for Sundays and public holidays.

As the restaurants are licensed, the beverage service fee for BYO wine per head is to pay for the provision of glasses, washing and commercial disposal of the bottles and any wrapping. With low food prices, we also rely on the small margin on soft drink, beer and wine to make the restaurant profitable.

Located in the heart of Crows Nest eating centre, Borderland has maintained their quality and service through the years. Tradition should be kept, in Borderland that's what we aim for, you still find a true Enchilada, Burrito o Quesadilla, our Fajitas are second to none and the sauces bring back memories of our familia dinners back home

Tex- Mex Specials like Nachos, dips and Fajitas are our speciality, every sauce is made in the premises with our authentic recipes, Tequila is served in many different ways, it might be in one of our marinades, im your friendly Margarita or in a shot with some lemon and salt. We cater for many different tastes, Mexican food does not have to be hot, unless you required it, our dishes are mild or mildly spiced, we have Jalapeño peppers to raise the level of heat in your blood and Habaneros if you want to walk on the wild side only for conossieurs!

Bundu Khan grew into the space you see today, formed of three premises to create the vibrant atmosphere, and yet intimate experience so closely associated with our beginnings. Watch as our waiters weave their way through both the past and present, hurriedly delivering our mouth-watering and passionately
crafted dishes.

Today Bundu Khan is run 2 branches Harris Park and Crosnest each of whom are passionate about each and every dish that leaves the kitchen. Quality dishes served at the highest level, becoming one of the most celebrated restaurants, not just in Sydney.

Our kitchen is headed by Chef/Owner, Ravi Gandhi. Punjabi food runs in his genes! He is a third generation restauranteur and Chef, who has regularly been featured as part of India’s top 20 master Chefs & cuisine experts in various publications. Chef Gandhi has also done consultations for other restaurants in London, and the Middle East and also has been the President of ‘AHAR’ (Association of Hotels And Restaurants) for three consecutive years. He has been conducting cooking classes for the ‘Mumbai Festival’, an annual event organized by the Ministry of Tourism, India. In Mumbai, he was the pioneer in creating the first ever ‘Low Calorie Punjabi Food’ menu!

After successfully running ‘The Great Punjab’ group of restaurants in India for the last two decades, Ravi Gandhi brings you Indian food, the way it’s meant to be! Authentic North Indian style cuisine served with sophistication in Sydney at Raavi’s Cumin – Taste the Indian Experience’.

Tucked away behind the graceful façade of a historic Lower North Shore terrace, La Grillade has been the unassuming gourmet retreat for the social set for almost a quarter of a Century. Freshly revamped by Rob Rubis of Manta Restaurant fame, behind the vintage oak farmhouse door is a sumptuous slice of provincial France: rustic exposed beams, an earthy combination of soft reds and greys, and service staff who grace each table with personality and charm.

“We’ve kept the name, La Grillade, as it was a bona fide Sydney institution, but we’ve restored it to its former glory,” says owner Rob Rubis, who took over the restaurant with his business partner in December 2011. “The focus is on produce-driven French grill-style food, but we’re serving it in a relaxed, comfortable atmosphere. La Grillade is anything but pompous, it’s the kind of place where lively conversation flows as freely as a beautiful glass of burgundy.

Head Chef, Nathan Jackson, has ensured La Grillade’s faultless food is the main draw card – it’s a genuine slice of France that sticks to the classics with genuine authenticity. “It's flavour-driven and well-balanced,” says Rubis. “Many of the dishes sound simple, but they have an amazingly complex flavour.”

Malabar Cuisine has been proudly serving our customers as a premier destination for fine South Indian dining in Sydney for over 20 Years.

Our menu is inspired by the heritage and tradition from
the Malabar regions of southern India, bringing our customers an authentic experience with the choicest offerings coupled with unmatched hospitality.

Our Chefs are guided by three simple principles:Source the freshest ingredients to ensure highest quality, have a genuine passion for good food and a love of cooking, drawing on time honoured recipes to create a veritable feast.

Peacock Gardens Restaurant is a modern Chinese restaurant servicing discerning diners throughout Sydney from its location in the inner northern suburb of Crows Nest. Under the careful direction of proprietor Mathew Chan, Peacock Gardens has been operating with distinction since 1975.

The exquisite menu and extensive wine list at Peacock Gardens have been carefully selected by Mathew to ensure the ultimate dining experience. Every month innovative new wines and dishes are introduced, which you can find highlighted on the specials menu.

Welcome to the era of the British Raj. A step into the Rangoon Colonial Club Restaurant transforms the world around you. You are presented with the luxuriant surroundings and cuisine pleasures enjoyed by the Royals during the British Raj.

The golden aesthetics of the environment, the hush of the palm trees and lull of the contextual melody plunge you into a realm of dining ecstasy.

To experience the real taste, service and ambience of British Colonial India come visit us and 'feel the difference'. It''s not any ordinary Indian cuisine but a true colonial restaurant.

Herzlich Wilkommen! That is to say, a very warm welcome to Stuyvesant’s House, where for over 50 years there’s been no shortage of atmosphere, and no shortage of fine wine.

As we, Rudi and Max, say, ‘A day without wine is like a day without sunshine.’ Which is why our cellar holds Australia’s largest selection of red and white wines (and why Rudi will be more than happy to make a well-informed recommendation).

There’s also an array of German beer on tap, and a huge choice of German, European and local food to choose from. From Schnitzels and pork knuckle to gravalax or the house specialty, fresh Queensland mud crab bought daily at the fish markets, Stuyvesant’s truly is a unique dining experience.

o most people, Indian food means hot, peppery curries. But this is not necessarily so. Cuisine in India varies from place to place, from the very strong curries in the South, to the more delicate dishes of the North. The most sophisticated Indian cooking is found in the northern territories, especially in Kashmir, where food is prepared with the gentler and more subtle spices and herbs.

When the Europeans first came to India they were, served the hot South and East Indian curries and to cool their burning palates, they drank cold beer with their meals. For this reason, beer has accidentally become the traditional accompaniment to Indian food.

But more and more people are beginning to find that rose' wines and red wines are superb complements to Kashmiri cuisine.